Good unleavened dough is an ideal base not only for dumplings, but also for dumplings, khinkali; manti and pasties are also made from it. Despite the use of the simplest ingredients and the primitiveness of the technology, not everyone gets the kneading and the desired result. Here are collected step-by-step recipes for the correct dumplings dough: soft, elastic, tasty. It's time to find your ideal option!

Dumplings dough - general cooking principles

The basis of any dough is flour. You don't need to save on it. It is believed that the most delicious dumplings are made from dough on white flour of the highest grade, produced in accordance with GOST. Cheap types are mostly gray, the dough "floats", sticks, it is difficult to roll it out. But adherents of a healthy diet often use coarser unrefined flour. With it, the dough is kneaded in absolutely the same way, but the amount of ingredients may change slightly.

Liquid is the second main ingredient. Most often, ordinary raw water is used. But there are test options for boiling water, milk and even mineral water. Depending on the liquid used, not only the taste changes, but also the softness and elasticity. Not every dough can be rolled out very thinly so that it does not break.

What else is added:

Vegetable oil;

The dough is usually kneaded with hands, sometimes bread makers are used. You can also use a mixer with a special attachment, but it is believed that it is best to work with your hands. They feel the consistency, how much flour you need to add, how long to knead. Remember that the finished dough is prone to drying out, so you need to cover it with something, put it in a dish with a lid or in a bag, otherwise it will not work to mold the dumplings, the edges will not stick together.

Elastic dough for dumplings: a step by step recipe

This is the easiest step-by-step dumplings dough recipe. To prepare it, you need a minimum set of products. But at the same time, the mass turns out to be elastic, soft, does not shrink during rolling.

Ingredients

220 ml of water;

2 tbsp. l. oils;

1 tsp salt;

500-600 g flour.

Preparation

1. Sift the flour immediately to get rid of impurities and saturate the product with oxygen. In addition, the loose product will be easier to combine with the liquid, no lumps will form.

2. Add a full teaspoon of salt to the water, stir. Pour in vegetable oil.

3. You can knead the dough in a large bowl, gradually adding flour to the liquid. Sprinkle, first rotate with a spoon. As soon as it becomes more difficult to do this, we begin to knead with our hands. As soon as the mass becomes steep, it will not spread, we transfer the piece to the countertop, sprinkled with flour.

4. You can immediately sift the flour on the table and make a hole in the slide. Pour prepared water into this hole, lower the spoon and begin to gently drive in a circle, combining the liquid with flour. We rotate with a spoon as long as possible, then use our hands.

5. Knead the dough with your hands until smooth. The mass should become elastic, it will stop absorbing flour, it will not stick. On average, it will take about ten minutes.

6. Mixed dumplings cannot be used immediately. He needs to lie down. We remove the lump in a container, you can leave it on the table, covering it with a towel or a bowl. A plastic bag is often used. So that suddenly the dough does not stick to it, you can grease it with oil or sprinkle it with flour.

7. The dough can be kept from 20 to 30 minutes, but it can be kept longer. During this time, gluten, which is one of the most important components of flour, will swell a little, the dough will become elastic, and it will be easier to roll out. If it does not lie down or there is little time for it, then it quickly contracts, more efforts will be required.

Choux pastry on dumplings: a step-by-step recipe with an egg

This is a step-by-step recipe for dumplings dough, which turns out to be very elastic, you can roll it out thinly, cook the most delicious dishes. The kneading technology is a little more complicated, the process will take longer, but the result is simply amazing. By the way, pasties from this dough are also very tasty, pimply and crispy.

Ingredients

1 tbsp. l. oils;

3 tbsp. flour;

1 tbsp. boiling water;

2 pinches of salt.

Preparation

1. You need to measure the amount of water, you can immediately take boiling water from the kettle. Pour into a saucepan or mixing bowl. If you use tap water, then put it on the stove and boil.

2. Pour in vegetable oil. You can use sunflower, olive, mustard or whatever you like.

3. Add a couple of pinches of salt to the liquid. If this is not done, then the taste will be bland. If you oversalt, then the quality of the dough will suffer and this will also affect the taste. This amount of food requires about half a teaspoon of salt.

4. Quickly pour one glass of flour into boiling water. Stir actively with the other hand so that lumps do not appear. You should get a kind of paste. Stir it for a minute so that the heat goes away.

5. Break the egg into a bowl, shake with a fork and pour into the prepared paste, which has already cooled down a little. It is very important. If the mass is hot, the egg may curl up into flakes. Stir until smooth.

6. Now all that remains is to add flour. Pour in until the dough is steep.

7. Continue kneading the piece on the table, making it smooth and elastic.

8. As soon as the dough stops absorbing flour, put it in a bag.

9. We put the lump in the refrigerator, forget about it for thirty minutes. During this time, you can prepare the filling for the dumplings.

10. Take the dough out of the refrigerator, put it on a floured surface, cut and sculpt ordinary dumplings.

Dumplings dough: a step-by-step recipe with mineral water

The dough on mineral water turns out to be soft, slightly different. It is good to dilute the liquid with milk to improve the taste. The step-by-step dumplings dough recipe uses plain sparkling mineral water. If medicinal drinks are to be used, such as Essentuki, for example, then the high salt content must be taken into account.

Ingredients

0.3 tbsp. milk;

2/3 st. mineral sparkling water;

About 500 g flour;

One egg;

10 ml of any oil;

1 tsp salt.

Preparation

1. Break the egg into a large bowl, add salt and beat with a whisk or just a fork until smooth.

2. Add milk to the egg while whisking. You can take milk of any fat content. If there is no whole product, then dilute the powdered milk. If there is nothing at all, then you can simply knead the dough in mineral water. Some housewives add a spoonful of sour cream or fresh cream, which can also be done.

3. Pour in mineral water. It is not necessary to measure it in advance so as not to waste valuable gases. It is better to do this just before kneading. Stir the mineral water with the rest of the ingredients.

4. Sift the flour through a regular sieve.

5. Add a couple of glasses of flour to the liquid, start kneading the dough.

6. Pour in vegetable oil. Its appearance does not matter, we add and stir.

7. Add the remaining flour, begin to knead the steep dough for dumplings. In this step-by-step recipe, the average amount of flour is indicated, it is difficult to determine in advance how much it will take exactly, since the size of the egg may differ.

8. We crumple the dough until it turns into steep. But an elastic lump.

9. Transfer to a bag, close and leave to lie down for thirty minutes.

Delicious dumplings dough: a step-by-step recipe with milk and eggs

A step-by-step recipe for one of the most delicious dumplings dough. It is kneaded completely in whole milk, it turns out yellowish due to the addition of eggs, it has good elasticity.

Ingredients

200 ml of milk;

1 tsp salt;

About 550-600 g flour;

1.5 tbsp. l. oils.

Preparation

1. This dough will be kneaded with flour. But you can also use the bowl as you like. Sift half a kilo of flour with a slide on the table or into a large bowl with not very high sides.

2. With a spoon we make a depression in the flour, like a mouth of a volcano.

3. Shake eggs with salt, pour into a hole.

4. Measure out the required amount of milk and add next to the eggs.

5. Lower the spoon, stir the milk with the eggs, lightly grabbing the flour. Rotate gently clockwise.

6. In the process, drop by drop, pour in any vegetable oil. There is absolutely the same recipe with butter. It must first be melted, cooled a little.

7. As soon as it becomes difficult to work with a spoon, put it aside.

8. Immerse your hands in the mass, collect the dough into one large lump and begin to knead vigorously until elastic.

9. Put the finished kneaded dough into a bag, leave for 30 minutes. Then we take it out, mix well again and let it lie for about half an hour.

If you want to make healthy dumplings, then you can add a little wheat, oat or rye bran to the flour.

Very interesting and beautiful dumplings are obtained from colored dough. For coloring, beet or spinach juice is used. Another interesting option is the addition of tomato paste, which gives an original taste, goes well with meat filling, and is available in almost any refrigerator.

To prevent the cut pieces of dough from drying out when sculpting dumplings, cover them with a towel on top. It is easy to run your hand under it, take it, you do not need to untie and open anything.

If the rolled pieces of dough are already dry and covered with a crust, then you need to sprinkle them with plain water from a spray bottle.

The dough can be kneaded not only with fresh milk, but also with sour milk. A very popular recipe for kefir, which perfectly replaces yogurt.

Dumplings are a family dish. Probably, many remember as in childhood the whole family gathered at the table. One of the family members kneaded dough for homemade dumplings, another prepared the filling, and then everyone together made a lot of dumplings.

In the cuisine of almost any country, you can find something similar to dumplings - tortellini in Italy, epmanada in Spain and Latin America, khinkali in Georgia,samsa in Central Asia and India, manti in Central Asia, tszao-tzu in China, etc.

After all, why is it easier to prepare the dough and put the filling inside.Dumplings are good because they can be frozen and removed from the freezer as needed. Convenient in case of unexpected guests or when there is no time to prepare dinner. Once - and you're done!

The content of the article:

TO- useful tips

How to make dumplings - video

But it turns out that there are a great many dough recipes, no less recipes for different fillings, and the cooking methods are different. Agree that no store-bought dumplings will be as tasty as those made with your own hands at home. And if the whole family is involved in this process, then making dumplings becomes a wonderful occasion for communication in the family circle.

TOHow to make dough for dumplings at home- useful tips

To make the dumplings tasty and juicy, you need to knead the dough correctly. The filling is also important, but today we'll talk in more detail about the dumplings dough.

I will share with you the secrets to make a soft and tasty dough for homemade dumplings. And from the dough for dumplings, you can make dumplings.

• First, I treat the test as an animated object. I am sure that any dough dish should be cooked only in a good mood, with soul.
• Secondly, the flour must be sieved, preferably even 2 times. At this time, the flour is enriched with oxygen,and the dough is more tender and airy.
• Thirdly, for any dough when kneading, it is better to use a warm liquid - water, milk or kefir. With warm kneading, the dough will infuse better and faster.
• Fourthly, for greater dough strength, you can add a pinch of semolina.
• Fifth, for elasticity, I recommend adding 1 tbsp. l. vegetable oil.
• Sixth, you need to knead the dough for a long time until it stops sticking to your hands.
• Seventh, after kneading, the dough should be covered with a clean towel and allowed to rest. Then the gluten in the flour will swell and the dough will be elastic.
• Eighth, the dumplings will be tastier if the dough is rolled out thinly. But do not overdo it here - if the dough is too thin, then when you put it on itfilling, may break.
• Ninth, you need to glue the dough tips for dumplings very carefully so that they do not fall apart during cooking.

6 dough recipes for dumplings and dumplings

Classic recipe for dumplings dough

The classic recipe for dumplings dough has been known to us for a long time, but it is perhaps the most common and simple.

Ingredients:

• Flour - 0.5 kg.
• Water - 1 glass.
• Egg - 1 pc.
• Semolina - a pinch
• Salt - 1 tbsp. l.
• Vegetable oil - 1 tsp.

Sift flour into a bowl and make a depression in it, add semolina. We drive an egg into the hole and add vegetable oil.

Stir the dough with a spoon. Add salt to warm water and pour into the dough.

When the water has absorbed all the flour and the dough becomes firm, place it on a floured work surface and knead the dough with your hands.

Knead for 10 minutes, and when the dough stops sticking to your hands, cover it with a towel and leave to come up for 20-30 minutes.

Choux pastry for dumplings

The good thing about choux pastry is that it is very elastic and soft thanks to boiling water, it does not stick either to the rolling pin or to the hands. Such dough is easier to roll out and sculpt than the classic one.

Ingredients:

• Flour - 3 cups
• Water (boiling water) - 1 glass
• Egg - 1 pc.
• Vegetable oil - 3 tbsp. l.
• Salt - ½ tsp

First, we set the kettle to boil. While the water is boiling, we drive an egg into a bowl, salt and pour in vegetable oil. Stir. Sift the flour and pour the eggs and butter into the recess, stir with a spoon.

Pour a glass of boiling water into the flour and stir well again. When it becomes difficult to mix with a spoon, knead the dough with your hands until smooth. Add flour if necessary.

The exact amount of flour depends on its type and quality. Therefore, if it seems to you that the dough is liquid, you will have to add flour. Just do not overdo it, as the dough can become too thick and the dumplings will be tough when cooking.

Leave the dough to rise for 20 minutes. Then we roll out and sculpt dumplings.

Dough for dumplings with milk

Ingredients:

• Sifted flour - 3 cups
• Warm milk - 1 glass
• Egg - 1 pc.
• Vegetable oil - 1 tsp.
• Salt - ½ tsp

Pour 2 cups of flour into a bowl, make a depression into which we drive an egg and add vegetable oil. Pour in warm milk and stir with a spoon.

Pour 1 glass of flour on the table, put the still liquid dough on it and knead thoroughly.

The dough for dumplings in milk is softer and softer than in water. Recently I have been making dumplings according to this recipe. You can dilute milk with water in a 1: 1 ratio.

Dough for dumplings and dumplings on kefir

A great recipe for the perfect dough for dumplings, dumplings and even pizza. Kefir and soda give this dough special softness and fluffiness.

Ingredients:

• Sifted flour - 5-6 glasses
• Kefir - 0.5 l.
• Egg - 1 pc.
• Salt - ½ tsp
• Sugar - 2 tbsp. l.
• Soda - 1 tsp
• Vinegar - 1 tsp

In a bowl, mix the egg, sugar, salt and kefir.

We extinguish the soda in a glass with vinegar and pour the liquid into the dough.

Add 2 cups flour, stir until we can stir with a spoon.

Put the dough on the table with flour and stir for a long time, adding flour. Knead until elastic. Leave for 15-20 minutes, and cover with a glass bowl so that the dough does not dry out on top.

Dough for dumplings with mineral water

The dough for dumplings and dumplings in mineral water turns out to be soft and loose due to the bubbles of carbon dioxide in the mineral water.

Ingredients:

• Carbonated mineral water - 1 glass
• Flour - 4 cups
• Egg - 1 pc.
• Salt, sugar - ½ tsp each.
• Vegetable oil - 4 tbsp. l.

Drive an egg into a bowl and pour in mineral water. Add salt, sugar and vegetable oil. Pour in the sifted flour and stir. We knead well already on the table, adding flour as needed.

Dough for dumplings no eggs

Ingredients:

• Water - 1.5 cups
• Flour - 3 cups
• Salt - 1 tsp

Such a simple dumplings and dumplings dough recipe is good during fasting, as it does not contain eggs and milk.

Pour the sifted flour into the water and add salt. Knead the dough well and, covering with a clean towel,we send to rest for 30 minutes.

Dumplings dough recipes are also suitable for making dumplings. But there are so many fillings for dumplings and dumplings that we will analyze this in a separate blog topic.

How to make dumplings

But in order to learn how you can sculpt dumplings,with your hands or with the help of a dumpling machine, what variety of forms of dumplings have been invented, watch this video.

I rarely make dumplings, but dumplings very often, and after trying many recipes, I stopped at this! I advise!

Ingredients

✓ sunflower oil - 3 tablespoons;

✓ salt - 0.5 teaspoon;

✓ wheat flour - 3 glasses;

✓ boiling water - 1 glass;

✓ chicken egg - 1 piece.

Recipe

Break one chicken egg into a small container (it is very good to use a fresh, homemade egg for making dough on water) and beat it with a fork.

Add salt (according to the recipe) to the beaten egg and mix everything well.

Then pour the sunflower oil into the egg mixture and mix everything thoroughly again until smooth.

We first sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baking, any product that you make from dough depends on flour).

Pour three glasses of sifted flour into a separate container (I have a deep bowl), make a small notch in the center of the flour, pour in the beaten egg and mix a little with flour (in the flour hole, as it were, we combine the flour with the egg a little).

Since we will be making choux pastry for dumplings and dumplings, you first need to prepare one glass of boiling water (very hot water) and now I will tell you how to knead the dough for dumplings correctly.

Pour boiling water into a bowl with flour and egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Advice: initially, I knead the dough with a spoon, and then switch to kneading with my hands. The dough is pliable and kneads very well.

The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (perhaps you need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

We make a ball from the finished dough, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.

After this time, dumplings and dumplings with any filling can be made from choux pastry.

Dumplings and dumplings made on the basis of this dough are very tasty and tender. And, as you have already seen, the best dough is made from the minimum amount of ingredients.

It is very easy to work with such a dough: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so tasty that you will simply lick your fingers. My friend very often prepares dumplings with stewed cabbage.

Well, tender, soft, aromatic dumplings with meat filling are amazingly tasty.

Bon Appetit!

I bring to your attention a step-by-step recipe for choux pastry.

• sunflower oil - 3 tablespoons;
• salt - 0.5 teaspoon;
• wheat flour - 3 cups;
• boiling water - 1 glass;
• chicken egg - 1 piece.

Dough for dumplings and dumplings. Step by step recipe

1. Break one chicken egg into a small container (it is very good to use a fresh, homemade egg for making dough on water) and beat it with a fork.
2. Add salt (according to the recipe) to the beaten egg and mix everything well.
3. Then pour the sunflower oil into the egg mixture and mix everything thoroughly again until smooth.
4. We first sift the flour for the dough (this step should not be neglected, because many housewives are well aware: the quality and tenderness of baking, any product that you make from dough depends on flour).
5. Pour three glasses of sifted flour into a separate container (I have a deep bowl), make a small notch in the center of the flour, pour in the beaten egg and mix a little with flour (in the flour hole, as it were, we combine the flour with the egg a little).

1. Pour boiling water into a bowl with flour and egg, and knead the dough (I always pour boiling water in a thin stream and at the same time stir the flour mixture a little).

Advice: initially, I knead the dough with a spoon, and then switch to kneading with my hands. The dough is pliable and kneads very well. The finished dough for dumplings should not be soft, but at the same time, it should not stick to your hands (perhaps you need a little more or less flour to knead the dough. It all depends on what kind of flour you use).

1. We make a ball from the finished dough, cover the dough with a kitchen towel and leave it under the towel to rest for 10 minutes.
2. After this time, dumplings and dumplings with any filling can be made from choux pastry.

Dumplings and dumplings made on the basis of this dough are very tasty and tender. And, as you have already seen, the best dough is made from the minimum amount of ingredients. It is very easy to work with such a dough: it is elastic and pliable. In my family, dumplings with potato filling are famous - they are so tasty that you will simply lick your fingers. My friend very often prepares dumplings with stewed cabbage.